Blueberry Cardamom Breakfast Cake {gluten-free, vegan}

This cake is a year-round staple for us.  It is full of whole grains, dotted with plump blueberries and sweetened just right for a breakfast dish. My favorite part is the crunchy raw sugar top, and of course, the spicy warmth of the cardamom.

When it comes to vegan baking, especially cakes, I always err on the side of a dryer batter than a wetter one. A cake with too much moisture results in a sunken gooey mess which is impossible to salvage.

I love the rumpled irregular surface of this cake. It looks so old-fashioned and rustic, the lumps only add to its charm.

Dry ingredients:

  • 2 1/4 cups flour (for GF use – 3/4 cup millet flour, 1/2 cup brown rice flour, 1/2 cup sorghum flour (or more brown rice flour), 1/2 cup tapioca starch, 1 1/2 tsp. xanthan gum)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1 cup brown sugar

Wet ingredients:

  • 1/2 mashed ripe banana (about 1/4 cup)
  • 1/4 cup butter or ghee, at room temperature (for vegans substitute – coconut oil, Spectrum organic shortening or vegan margarine)
  • 3 tablespoons canola oil
  • 2 tablespoons vinegar
  • 1 tablespoon vanilla
  • 1/2 cup warm water or milk of choice (rice, almond, cow)


  • 10 ounces fresh or frozen blueberries
  • 1 tablespoon or more raw or turbinado sugar

Preheat oven to 350 degrees.  Oil a 9″ round cake pan.

In a large bowl whisk together the dry ingredients. In a stand mixer combine the wet ingredients. Add the dry ingredients to the wet and mix until combined.

Fold in thawed and drained blueberries. Scrape batter (which will be quite thick) into the oiled pan. Sprinkle top of cake evenly with 1 tablespoon raw or turbinado sugar.

Bake 50 – 60 minutes until firm to the touch and a tooth pick inserted in the cake comes out clean. Cover the cake with aluminum foil if it begins to brown too quickly (40 minute mark for me).

* If you’re not gluten free omit the xanthan gum and substitute 2 1/4 cups all purpose flour for the gluten free flours, but I would highly recommend at least keeping the millet flour, because it really lends a unique and complimentary flavor.  If you go that route you only need 1 1/2 cups all purpose flour.

Blueberry Teff Power Muffins {gluten-free, vegan}

Blueberry Teff Power Muffins {gluten-free, vegan}

My sister-in-law introduced me to this Ethiopian grain last year with a lovely loaf of gluten free teff bread. I’ve been a fan ever since. Teff is the tiniest of grains, smaller than even quinoa, yet it is a powerhouse of nutrients and gluten free to boot.

I came up with this whole grain recipe based off of a delectable blueberry teff pancake recipe.  I was going for something barely sweet and chock full of whole grains, unlike most muffins, which are really more like cake. These protein rich nuggets make for a great gluten free, vegan breakfast or snack that actually keeps you going.

Blueberry Teff Power Muffins {gluten-free, vegan}


1 cup sorghum or brown rice flour
1/2 cup teff flour
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 – 1 cup sugar (depending on desired sweetness)
1 cup milk (rice, nut, etc.)
1/3 cup canola oil
1 teaspoon vanilla
1 tablespoon cider or distilled vinegar
1 3/4 cups frozen blueberries

  • Preheat oven to 375.
  • Line a 12 cup muffin tin with liners or coat with oil.
  • Combine the first 7 ingredients through xanthan gum in a large bowl
  • Combine the sugar, rice milk, oil and vinegar and mix well.
  • Add dry mix to wet mix and stir until just combined. Gently stir in frozen (unthawed) blueberries.
  • Disperse batter among muffin cups. Bake 22-25 minutes until toothpick inserted comes out clean.

Stone Fruit Tea Cake with Peaches and Blueberries {gluten-free}

I’m a sucker for anything rustic and old-fashioned, especially when it comes to food. Give me something simple, made well with knowing hands.  Preferably served up family-style on a  big platter.  This is how I cook and this is how I prefer to eat.

DSC01607At first glance this cake might look like a type of pie or cobbler, and in some ways it is. You line the tart dish like a pie and dollop the fruit with dough like a cobbler. What is different, however, is that the two dough layers come together while baking to make a marvelous cake with a delightfully crunchy top.

Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

This dough threw me off at first. It is quite wet once together, but don’t panic, throwing it in the freezer firmed it up.  I used a combo of peaches and blueberries, because they go so well together.  Any stone fruit or berry would work.  Be careful that your fruit isn’t overly ripe.

Here goes…

2  1/4 cups of flour (for GF – 1  1/4 c. brown rice flour, 1/2 c. potato starch, 1/2 c. tapioca starch and 1 tsp. xanthan gum)
1 teaspoon baking powder
1 teaspoon sea salt
1 cup granulated sugar
3/4 cups butter
3 eggs
1 tablespoon vanilla extract
2 1/2 cups chopped stone fruit or berries (fresh or frozen)
turbinado or cane sugar for sprinkling

  • In a large bowl whisk together all the dry ingredients except the sugar, through the sea salt.  Set aside.
  • Cream your choice of fats along with the granulated sugar for a few minutes or until pale and fluffy.  I used my stand mixer.
  • Add each egg to the sugar mix, one at a time, allowing it to fully  incorporate before adding the next.  Scrape down the sides of your bowl with each addition.  Add the vanilla.
  • Turn the mixer to low and slowly add the flour mix.  It will quickly form a smooth dough, almost like cake batter.  Scrape the dough onto plastic wrap, wrap tightly and flatten into a disk.  Place in the freezer to firm up 30 minutes.
  • Preheat your over to 375
  • Oil a 10″ round tart pan.
  • Remove your dough from the freezer after 30 minutes and break in two halves.  Using your hands press half of the dough into the tart pan and up the sides.  Place your fruit on top.  Pull small chunks of dough (the size of a plum) from the remaining half of dough and place on top of the fruit, distributing somewhat evenly. There will be gaps! That’s okay because the chunks will cook and spread to meet. Sprinkle the dough chunks lightly with cane sugar.
  • Bake 30 to 40 minutes until the top is lightly browned and the cake is somewhat firm to the touch or until a cake tester comes out clean. At this point I placed my cake under the broiler for a minute or so to brown it a little more, but keep a close eye on anything under the broiler. Let it cool a bit before serving (I’m terrible at that last bit.  I always dig right in).

* This reheated well and the top crisped back up the next day by placing it in the oven for 10 minutes or so.